Lorna Doone Chocolate Peanut Butter Bars with Salted Caramel and Marshmallow Cream

• Condiments

  • 1 cup Peanut butter, creamy

• Baking & Spices

  • 1/2 cup Caramel, Salted

• Snacks

  • 15 Lorna doone cookies

• Dairy

  • 9/16 cup Marshmallow cream

• Other

  • 1 cup And 1/3 dark chocolate melting wafers (i used ghirardelli dark melting wafers

Found on megiswell.com

Description

Directions

• Grease a 6 by 10 inch baking dish with butter and then cover with parchment paper (the butter makes the parchment paper actually stay in place).
• Line the bottom of the dish with 15 Lorna Doone cookies.
• Pour a 1/2 cup of salted caramel over the cookies spreading it out evenly so that a thin layer covers them. Heat it in the microwave if it is too thick. Put in the freezer for 10 minutes.
• Melt the marshmallow cream in the microwave for a few seconds to make it easier to spread across the salted caramel layer. Its okay if it mixes with the caramel.
• In a glass bowl, microwave the Ghirardelli Dark Melting Wafers in 20 second intervals, stirring between each interval.
• Once the chocolate is completely melted, add the peanut butter and stir until it is melted and completely combined with the chocolate. Pour over everything and spread it evenly across the surface.
• Put in the freezer until the chocolate is completely hard (about 2 hours) or freeze overnight. Pull the bars out by grabbing the edges of the parchment paper. Cut into bars, trying to cut along the lines of each Lorna Doone cookie.